Cut acorn squash in half. Scoop out seeds and stringy flesh (do not discard). Place acorn squash halves on baking sheet face down and bake for 45 minutes - 1 hour or until soft.

Clean and rinse seeds and discard stringy flesh. Dry off seeds and place on a baking sheet, toss with 1 tablespoon oil and 1 teaspoon salt. Bake for about 10 minutes or until dry and browned. Remove from oven, cool for a few minutes and remove to a small bowl and reserve. Do this while the acorn squash is baking.

Meanwhile, cook rice.

Remove acorn squash from oven and cool for about 15 minutes. Scoop out about half of the flesh from the squash and add to the rice and vegetable mixture. Mix well to distribute the squash flesh.

Place the squash halves on the baking sheet. Stuff each with about a cup of the rice mixture. (You may have extra rice mixture - you can eat this on its own). Top with about 2 tablespoons of cheese and 2 tablespoons of the toasted seeds.

Bake for about 15 minutes, until cheese is melted and everything browned.